Microwave Pumpkin Muffins

2 cups baking mix
1/4 cup milk
1 cup solid pack pumpkin
1 teaspoon cinnamon
1/3 cup sugar
1/4 teaspoon nutmeg
1 slightly beaten egg
Cinnamon-sugar
1/4 cup oil
Chopped nuts

Line each of 12 glass custard cups with 2 paper liners. combine all ingredients except cinnamon-sugar and nuts; mix well. Fill custard cups half full. Smooth tops slightly; sprinkle with cinnamon sugar and nuts. Place filled custard cups in circle in microwave oven. Microwave on high 4 to 5 minutes or until toothpick inserted in center comes out clean. Do not overcook. carefully remove muffins from custard cups; cool slightly. Serve warm.

To cook fewer muffins, use the following times.
1 muffin--1 to 1/2 minutes
2 muffins--1 to 2 minutes
4 muffins--2 to 3 minutes.

Note: Microwave ovens vary. Times given are approximate. Batter may be stored in refrigerator 1 to 2 days before baking. Allow slightly longer times for chilled batter.